Honey Panna Cotta with Honey Roasted Figs and Pistachios

Total Time
1h 0m
Serves
4

Skill Level
Easy
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This creamy and luxurious Honey Panna Cotta is an ideal dessert for a special occasion and is delicious topped with Honey Roasted Figs and Pistachios for the finishing touch. This recipe has been sweetened with Billington's Dark Rich Honey for baking.

Method

Combine the cream, milk and honey into a saucepan. Heat gently until the liquid is just about to boil. Remove immediately from the heat and add the softened gelatine leaves and bean paste. Stir well to ensure the gelatine is fully combined and melted. Divide between 4 dariole molds or glasses and put in the fridge to set for a minimum of 4 hours / overnight.
For the figs: Pre-heat the oven to 180°C fan. Place the figs on a baking tray with a lip, to collect any juices. Combine the orange juice and honey before spooning over the figs. Place in the oven for 8-10 minutes until the figs have softened and the juice thickened, baste using the cooking juices halfway through the cook time. Remove and allow to cool / set aside before serving.
For the pistachios: Pre-heat the oven to 180°C. In a bowl combine the pistachios with the honey and mix together until well coated. Place on a lined baking tray in a single layer and bake for 5-7 minutes until the honey glaze looks sticky at the edges and the nuts just getting a hint of colour.
To serve, decant the panna cotta (or leave in glasses), top with the honey roasted figs, chop the pistachios and sprinkle over before drizzling with a final spoon of honey as desired.

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450ml Double Cream
100ml Whole Milk
90g Billington's Dark & Rich Honey (plus extra for drizzling)

This single origin honey has been specially selected for its inherent baking properties that leave your bakes perfectly moist. It has a rich and fruity flavour which shines through in your bakes. This honey is best to use for deliciously moist cakes, biscuits and cheesecakes.
2½ Gelatine Leaf
½ tbsp Nielsen-Massey Vanilla Bean Paste

Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste.

4 Ripe Figs (cut into quarters)
1 tbsp Orange Juice
40g Billington's Dark & Rich Honey (plus extra for drizzling)

This single origin honey has been specially selected for its inherent baking properties that leave your bakes perfectly moist. It has a rich and fruity flavour which shines through in your bakes. This honey is best to use for deliciously moist cakes, biscuits and cheesecakes.

50g Pistachios
30g Billington's Dark & Rich Honey (plus extra for drizzling)

This single origin honey has been specially selected for its inherent baking properties that leave your bakes perfectly moist. It has a rich and fruity flavour which shines through in your bakes. This honey is best to use for deliciously moist cakes, biscuits and cheesecakes.

Honey Panna Cotta with Honey Roasted Figs and Pistachios

Total Time

Serves

Skill Level

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Method

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Ingredients

For the Panna Cotta

For the Roasted Figs

For the Pistachios

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